Recipe for Arugula Pesto Potato Salad

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Yield:

Ingredients:

Amount	Ingredient
2 lb	boiling potatoes (preferably yellow-fleshed), quartered lengthwise and cut crosswise into 3/4-inch pieces
1 cup	packed washed and spun dry arugula leaves
2 tbl	pine nuts
3 tbl	olive oil
1/4 cup	freshly grated Parmeasan
1 tbl	unsalted butter cut into bits and softened

Instructions:

Instructions: In a steamer set over boiling water steam the potatoes, covered, for 10 to

12 minutes, or until they are just tender, transfer them to a bowl, and let them cool to room temperature. In a blender puree the arugula with the pine nuts, the oil, the Parmesan, the butter, the garlic, and salt and pepper to taste, add the pesto to the potatoes, and combine the salad well.

Serves 6.

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